Skinny Chicken Fajita Salad

By The Stay At Home Chef

Ingredients

1 tablespoon olive oil
2 boneless skinless chicken breast
1 medium red bell pepper (sliced)
1 medium green bell pepper (sliced)
1 medium white onion (sliced)
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 head romaine lettuce (chopped)
1 medium avocado (sliced)
1/4 cup extra virgin olive oil
1/4 cup lime juice
1 teaspoon salt (or 2 teaspoons soy sauce)
2 teaspoons granulated sugar (or brown sugar)
1 teaspoon crushed red pepper flakes

Prep Time5mins
Cook Time10mins
Servings4

Instructions

Pour 1 tablespoon olive oil into a large skillet. Heat over medium-high heat.

Add in the 2 boneless skinless chicken breast on one side and the sliced 1 medium red bell pepper, 1 medium green bell pepper and 1 medium white onion on the other side.

Sprinkle the whole skillet with 1/2 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon garlic powder.

Toss the peppers and onions occasionally and let saute 3 to 5 minutes. Flip chicken and continue cooking another 3 to 5 minutes (tossing peppers occasionally) until the chicken is cooked through to an internal temperature of 165°F.

Remove the pan from the heat and slice the chicken.

In a small bowl, whisk together remaining 1/4 cup extra virgin olive oil, 1/4 cup lime juice, 1 teaspoon salt, 2 teaspoons granulated sugar, and 1 teaspoon crushed red pepper flakes.

Compile two individual salads, or one big salad by adding chopped 1 head romaine lettuce to a bowl or plates. Top with chicken, peppers and onions, and sliced 1 medium avocado. Drizzle dressing on top.